Pork Free Mediterranean Marinated Olives
These olives are the kind of appetizer that makes guests think you spent hours in the kitchen, when really the prep is almost effortless. A warm bath of extra-virgin olive oil, sliced garlic, fresh rosemary, thyme, and bright lemon zest does all the heavy lifting, coaxing deep, aromatic flavor into every olive. The addition of ground turmeric and ginger gives the marinade a subtle warmth that sets this version apart from anything you'd find in a grocery store olive bar. Because the recipe relies entirely on whole, plant-based ingredients — no cured meats, no hidden animal fats — it's naturally free of pork and any of the cross-contamination concerns that can come with packaged charcuterie-style snacks. The longer the olives sit in that fragrant oil, the better they get, so making them a day ahead is genuinely encouraged. Scatter a little fresh parsley on top before serving and set them out with crusty bread, and watch them disappear.
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Learn more →Ingredients
6 servings
- 1 ½ cups mixed olives (such as castelvetrano, kalamata, and cerignola), pitted or whole
- ⅓ cup extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 strip lemon zest (about 3 inches), pith removed
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Drain the olives and pat them dry with a paper towel, then transfer to a clean jar or heatproof bowl.
- 2
Combine the olive oil, garlic, rosemary, thyme, lemon zest, turmeric, ginger, and salt in a small saucepan over medium-low heat. Warm until the garlic is fragrant and just beginning to turn golden at the edges, about 3–4 minutes — watch closely, as the garlic can brown quickly.
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